Parramatta Square: Rivareno Gelato, LilyMu and CicciaBella to open October 21
From Southeast Asian delights to woodfired pizzas and delectable gelato creations using the finest Italian techniques, here’s the scoop on the newest culinary additions to the $3.2 billion Parramatta Square. Find out what’s in store.
Parramatta
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The $3.2 billion Parramatta Square redevelopment will be home to 30,000 workers once complete and no doubt their tastebuds are going to be looked after with bars, cafes and casual eateries enticing food lovers famished after a tough day at the office.
Get ready to feast on traditional Asian fare with a modern twist, blistered pizzas, followed by silky gelato for dessert because Rivareno Gelato, LilyMu and CicciaBella restaurants are opening at the $3.2 billion Parramatta Square redevelopment on October 21.
LilyMu
If you love Thai and Vietnamese food equally, you’re bound to pull up a seat at – Ibby Moubadder and Jorge Farah’s newest venture LilyMu.
The founders of Surry Hills establishments Nour, Henrietta and Cuckoo Callay
(Newtown and Surry Hills) say the Parramatta restaurant will offer a different concept where executive chef Brandon Fong will helm the wok, whipping up “meals that you will find curious, yet familiar to dive into’’ and ensure other elements that attract people to dine out are in tact.
“We believe that a fine restaurant is as much about the ambience, good conversation and laughter, as it is the quality of the wine and food,’’ Fong said.
Rivareno Gelato
A trip to the birthplace of gelato might be out of the question while COVID-19 still lingers, but Rivareno is bringing its scoops using authentic Italian techniques to the 3 hectare Square just in time for the Aussie summer.
Parramatta is only the third Rivareno to open in Sydney, eight years after the original shop opened in Darlinghurst followed by Barangaroo.
Prepare to encounter some first world problems once it hits Parramatta – there are 26 flavours to procrastinate over, an eclectic selection Rivareno owner Kieran Tosolini says reflects the melting pot of Parramatta.
“Parramatta is a very exciting place, there is a buzz there; so much activity going on, so many people, and different cultures,’’ he said.
“We have a range of flavours that celebrate the highest quality ingredients from all parts of the world.
“We believe this will attract locals in the community since Parramatta is such a melting pot of different cultures. For example, Sri Lankan coconut, Indian Alphonso mango lassi, organic matcha green tea, organic black sesame, hazelnuts from Piedmont, pistachios from Sicily and organic tahini flavour reminiscent of halva.
“All that being said, we expect people to be drawn to our large range of Rivareno specialties which are so unique, and the classics are always a popular staple,’’ Tosolini said.
Cue its bestseller, the cremino (white chocolates and hazelnut ganache with layers of gianduja (choc-hazelnut sauce), or the dark chocolate version with pistachios.
Other flavours are the pistachio Bronte which hails from the Sicilian town by the same name, nocciola Piemonte (named after the hazelnuts from the region bordering the French-Swiss Alps, peanut butter swirl, banoffee and macadamia (using caramelised Australian nuts). Adventurous palates might consider the sesame croccante, made from tahini with caramelised almonds and toasted sesame seeds to pay homage to the North African influence on Sicilian cuisine, or the Monreale (sheep’s milk ricotta and Calabrian lemon peel) and ricotta e fichi (sheep’s milk ricotta and caramelised figs).
The punishing heat of an Australian summer is also going to take on a Sicilian antidote courtesy of the refreshing granita (think crushed ice with water and sugar added to flavours such as watermelon, mango, cherries and lychees, and peaches).
Vegans are also catered for with six gelato flavours, stored in cylinders to preserve the perfect temperature.
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Tosolini notes that the gelato is made in very small batches fresh every day.
“The process involves sourcing the best ingredients that combine very well together, using the right balance of each ingredient to balance the flavour profile but also balance the milk fats and natural sugars to obtain a silky smooth texture and intense flavoured gelato,’’ he said.
Tosolini says he couldn’t refuse developer Walker’s offer to churn out the ice cream in Parramatta when he was approached almost two years ago.
“Parramatta has always been in our sights, we have many customers who travel to us from far and wide for whom Parramatta is a closer CBD hub,’’ he said.
“It’s a melting pot deserving of the title ‘Sydney’s second CBD’ — and will prove to offer so much for the many people who fall in its reach.’’
Parramatta residents and workers can count themselves lucky they now have two of Sydney’s most coveted gelato emporiums in Gelato Messina and Rivareno, though Tosolini opts to keep his gelataria more boutique.
“We don’t want to have stores in every neighbourhood as we believe we no longer remain a special treat,’’ he said.
“But we are happy to have a presence in various parts of Sydney.”
Guess that means more pistachio for Parra.
CicciaBella
Maurice Terzini, the man behind Otto at W and Bondi Icebergs Dining Room and Bar, is making his mark at Parramatta Square with southern Italian cuisine facing the 6000sq m public domain.
Terzini, head chef Nic Wong, mixologist Matt Whiley, wine sommelier James Hird and general manager Dave Owen are releasing a menu for a mainly corporate crowd but one that features simple, intense flavours.
Or, fare that “my parents would recognise but not cook”.
The restaurant will be much anticipated after its Parramatta debut was pushed back from September.
The eateries will join Betty’s Burgers and Fishbowl which opened in June and September respectively. Ruse Bar & Brasserie, Harvey’s Hot Sandwiches and Threefold Pastry will be part of the final line-up of restaurants to open before the end of the year.
Rose&Co
The aroma of lunch and dinner will mingle with the fragrance of flowers from
Rose & Co, which will also open in the retail rail link on October 21.
The florist, which has stores in Chatswood, Penrith, Leichhardt and the QVB, offers gorgeous roses, elegant orchids and fragrant lilies.